• Prep Time 50 minutes
  • Cook Time 12 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Bread Dough
  • 250g High Protein Flour
  • 25g Sugar
  • 2g Salt
  • 3g Instant Yeast
  • 20g Whole Egg
  • 140g Cold Water
  • 30g Anchor Unsalted Butter
  • Craquelin
  • 90g Low Protein Flour
  • 40g Icing Sugar
  • 24g Whole Egg
  • 60g Anchor Unsalted Butter
  • 10g Milk Powder


    Bread Dough
  1. Put the flour, sugar, salt, instant yeast, egg and cold water in a mixing bowl then mix to become a dough
  2. Add in the softened Anchor Unsalted Butter mix until the dough becomes smooth and fully developed
  3. Rest the dough for 10 minutes, then cut the dough to 55g then round it and rest for another 10 minutes
  4. Round the dough again then put on the baking tray, repeat the same process until the dough finishes
  5. Proof the dough at room temperature or in a bread proofer until the dough is double its size
  6. Egg wash the dough and place a piece of craquelin on top
  7. Egg wash again then cut 2 cross line on top of craquelin
  8. Bake in a preheated oven at 190°C for 10 to 12 minutes or golden brown
  9. Craquelin
  10. Mix all ingredients together until it becomes a cookie dough
  11. Divide into 8 pieces then press it round and thin to use

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